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Plum Porridge
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
233Calories
5 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein4.7 g
Carbohydrates48 g
Fiber6.7 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium314 mg
Calcium52 mg
Iron1.6 mg
Magnesium48 mg
Phosphorus113 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A2.6 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate9.6 mcg
Choline16 mg
Caffeine0 mg
Water687 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 32. The excerpt below is the record exactly as published.
PLUM PORRIDGE— Take a gallon of water, half a pound of barley, quarter of a pound of raisins, and a quarter of a pound of currants. Boil until half the water is wasted. Sweeten to taste and add half pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.